Storing Batter

Decorating By Svd1502 Updated 26 May 2010 , 8:17pm by Svd1502

Svd1502 Posted 26 May 2010 , 7:35pm
post #1 of 4

I am new to this, so please forgive my ignorance. I need to deliver a wedding cake by Saturday, and I want to allow myself plenty of time to decorate while still having a fresh tasting cake. This cake is 4 tiers so I need time to bake and cool them before I decorate and stack on Friday. Can I mix my batters tonight and refrigerate in the pans I will bake them in, then bake them tommorow (Thursday)? Or will that affect the batter and leave me with undesireable cakes? Thank you very much!

3 replies
KHalstead Posted 26 May 2010 , 7:46pm
post #2 of 4

nope, I do it all the time........I've left batter in the fridge in a bowl for 3 days and it baked perfectly....any longer than that and I just freeze the batter and it works well after being frozen as well!!

Sharaine Posted 26 May 2010 , 8:03pm
post #3 of 4

Thanks for asking and answering that question. I have always wondered if that can be done myself.

Svd1502 Posted 26 May 2010 , 8:17pm
post #4 of 4

Well I was wondering specifically, if the pans would react negatively to the batter. Well, here goes.

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